Matrix design and pre-processing drive carotenoid and chlorophyll bioaccessibility in broccoli baked snacks

Álvaro Cruz-Carrión, Faye M.A. Langston, Andrew P. Neilson, Michael G. Sweet, John R. Bows, Geoff R. Nash, Mario G. Ferruzzi

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DOI: 10.1016/j.foodchem.2026.151941
Published: 2026-12
Container: Food Chemistry
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.151941,
  title = {Matrix design and pre-processing drive carotenoid and chlorophyll bioaccessibility in broccoli baked snacks},
  author = {Álvaro Cruz-Carrión and Faye M.A. Langston and Andrew P. Neilson and Michael G. Sweet and John R. Bows and Geoff R. Nash and Mario G. Ferruzzi},
  year = {2026},
  journal = {Food Chemistry},
  doi = {10.1016/j.foodchem.2026.151941},
  url = {https://doi.org/10.1016/j.foodchem.2026.151941}
}

RIS

TY  - JOUR
TI  - Matrix design and pre-processing drive carotenoid and chlorophyll bioaccessibility in broccoli baked snacks
AU  - Álvaro Cruz-Carrión
AU  - Faye M.A. Langston
AU  - Andrew P. Neilson
AU  - Michael G. Sweet
AU  - John R. Bows
AU  - Geoff R. Nash
AU  - Mario G. Ferruzzi
PY  - 2026
JO  - Food Chemistry
DO  - 10.1016/j.foodchem.2026.151941
UR  - https://doi.org/10.1016/j.foodchem.2026.151941
ER  -

APA

Cruz-Carrión, Á., Langston, F. M., Neilson, A. P., Sweet, M. G., Bows, J. R., Nash, G. R., & Ferruzzi, M. G. (2026). Matrix design and pre-processing drive carotenoid and chlorophyll bioaccessibility in broccoli baked snacks. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151941

Source records

crossref · retrieved 2026-11-10T20:00:45.644Z